• Quinoa Taco Salad

    Quinoa Taco Salad


    • 1 cup Quinoa
    • 1 Tbsp Olive Oil
    • 1 Red Onion, chopped
    • 3 cloves Garlic Clove, minced
    • 1 ½ tsp Cumin
    • ½ tsp Oregano
    • 1 tsp Chili Powder
    • dash Cayenne Pepper
    • half each Red, Green, Yellow Bell Peppers, chopped
    • 1 15-ounce Can Black Beans, drained
    • ¾ cup Tomato, diced
    • 2 Limes Salt And Pepper, to taste
    • 6 to 8 ounces Baby Spinach
    • 1 bunch Cilantro Or Flat-Leaf Parsley
    • ⅓ cup Cheddar Or Feta Cheese
    • 1 Avocado, diced


    Cook the quinoa according to package instructions.

    Heat olive oil in a saute pan over medium-high heat.  Add onion and saute for 3 to 5 minutes, until translucent and tender.  Add garlic, cumin, oregano, chili powder, cayenne and peppers.  Saute an additional 2 minutes.

    Remove from heat.  Stir in the black beans tomatoes and the juice of 1 lime.  Stir in quinoa.  Season to taste with salt and pepper.  Chill.

    Roughly cut baby spinach into strips.  Toss 1 cup cilantro from the bunch with the spinach.  Divide spinach and cilantro mixture evenly among 4 plates.  Top each plate with a scoop of quinoa salad.  Top each salad with your choice of cheese and avocado.  Cut the remaining lime into slices to garnish the plates.  Top with a bit of sour cream or Greek yogurt.

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